Dal Forno Valpolicella Monte Lodoletta Superiore 2004

WE 95 pts

A landmark wine for the Valpolicella region, Vigneto di Monte Lodoletta is surely among the biggest, boldest and most concentrated red wines on the planet. Thanks to the appassimento process, extremely low yields and long oak aging, this Amarone takes intensity and richness to new extremes. The tannins are still astringent and tight, and the wine will absolutely not ready be to drink any less than a decade from now.

WA 93 pts

Sweet, open aromatics lead to hints of dark blueberries, blackberries, spices and minerals as the 2004 Valpolicella Superiore gradually opens in the glass. The imposing tannins are also rather fine, suggesting that with time the wine’s inner sweetness will gradually emerge. Readers who want to try their luck with this wine earlier should open the bottle a good eight hours or so prior to drinking it.

All of these wines from Romano Dal Forno require significant aeration to show the true breadth of this passionate grower’s innovative style. Ideally the wines should be cellared for a minimum of a few years. Readers in search of short-term gratification are advised to open these bottles at least eight to ten hours before serving. This also holds for the Valpolicella, which has become an especially massive, structured wine after Dal Forno started producing it from 100% dried fruit in the 2002 vintage. Dal Forno favors 100% new American oak for his wines, although in recent years he has brought the aging regime down considerably.